<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="41494" val="80275">火腿山药排骨汤</h1><div class="bmayi mbm" >
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					南方人对汤的要求甚高，素汤得淡不失味，荤汤需醇而不腻，故而做汤时，对食材的搭配、调味品的运用、火候的掌控都颇为讲究。我生在南方长在南方，故而也传承了南方人对待汤的态度，不过这样的态度在我嫁为人妇的最初就受到了严峻的挑战。第一次给生于北方长于北方的老郭炖鸡汤，我使出混身解术，成品味厚汤浓，可谓极品，谁知此人不由分说拿起瓶矿泉水倒了进去，之后才补充说：“太浓了，不好喝！”我阻挡不及，眼睁睁地看着一锅好汤毁于一瞬！
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">排骨</a></label></span><span class='right'>500克</span>
					</td><td>						<span><label   class="fcbm inblok">山药</a></label></span><span class='right'>1根</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">火腿</a></label></span><span class='right'>80克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">党参</label></span><span class='right'>1根</span>
					</td><td>						<span><label   class="fcbm inblok">香葱</a></label></span><span class='right'>2根</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>两片</span>
					</td><td>						<span><label   class="fcbm inblok">枸杞子</a></label></span><span class='right'>1小把</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">鸡精</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">绍酒</label></span><span class='right'>适量</span>
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					<h2>火腿山药排骨汤的做法步骤</h2>
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							<p><span class="fwb">1.</span> 将排骨焯水后取出用清水冲洗掉浮沫，再放入已经烧开水的炖锅。</p>
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							<p><span class="fwb">2.</span> 往锅中加入切成2公分见方的火腿，大火烧开后，再一次撇去浮沫。</p>
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							<p><span class="fwb">3.</span> 加入葱、姜以及党参。</p>
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							<p><span class="fwb">4.</span> 加入适量的绍酒，同时改小火，盖上锅盖，炖半小时。再加入枸杞子，再加盖炖半小时。</p>
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							<p><span class="fwb">5.</span> 加入去皮、切成滚刀块的山药，大火烧开后，改中水，炖至山药熟烂，加入盐、鸡精调味即可。</p>
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					<h2>小贴士</h2>
					<p>1、焯排骨时最好用冷水，这样随着水温的上升，能将排骨中的血水尽可能地逼出。<br />2、山药的脂肪含量几乎为零，配上排骨同烧，山药可吸附肉的油脂，使汤醇香不腻。</p>
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